Asparagus is a spring time delicacy from the lily family. The flowerless and leafless stalks are sweet and crisp when young, but bitter and sinewy the older it gets. Don’t let the spear size trick you about “how old” it is; the thicker stalks are typically more tender to eat.
To prepare asparagus, find the natural break point of the stalk by holding both the cut end of the stalk and the center, and gently bend. This break point divides the fresh stalk from the old (be sure to discard the end … [Read more...]